This coffee is from the Santa Candida Estate that grows coffee throughout both the Matagalpa & Jinotega regions of Nicaragua. The coffee is grown between 1200-1500 masl. Varieties are predominantly caturra, catuai, and some maragjipe. Proper farming practices, environmentally friendly and a socially conscious approaches are used.
This coffee brings a wonderfully balanced acidity and exhibits a complex, sweet citrus note that pairs nicely with the subtle caramel flavor as the cup cools. The medium roast keeps the citrus notes lively and playful and connects well with the sugary sweetness for a wonderful cup, overall.
- Region: Matagalpa and Jinotega
- Process: Washed (24-36 hours of fermentation, then sun dried 5-7 days)
- Single Estate
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